How to Poach Chicken Breasts

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From Emma Christensen. She likes using boneless, skinless chicken breasts for this cooking method, but you can also use bone-in chicken breasts or even thighs or drumsticks. The chicken can be cooked with the skin on, but she prefers to remove it because the skin doesn't really add anything with this cooking method (it's more of a help when roasting or grilling). She also likes to strain the poaching liquid and use it for soups and cooking grains, and finds that leaving the skin on makes the liquid overly oily for her taste.

To bump up the flavor, I add whatever aromatics I have in the kitchen — a bay leave, a few smashed garlic cloves, any herbs that need using up. If I have some leftover wine or an open bottle of beer, I'll add some of that to the poaching liquid, too. All of these will season the chicken as it poaches, making it more flavorful and fun to eat.

Ingredients

• 1 - 4 skinless chicken breasts, on or off the bone as preferred
• 1/2 - 1 teaspoon salt
• Aromatics: smashed garlic, bay leaf, 1 teaspoon peppercorns, sliced ginger, fresh herbs, thinly sliced onions, or any other flavorings
• 1 cup white wine, optional for more flavor
• Equipment
• 2 - to 4-quart sauce pot with lid, large enough to hold the chicken breasts in a single layers
• Instant-read thermometer
• Cutting board
• Knife

Preparation

Step 1

1. Place the chicken and aromatics in a pot: Arrange the chicken in a single layer on the bottom of the pot. It's fine if they overlap a little, but they cook more evenly if they are in a single layer. Scatter the salt and aromatics over top.
2. Cover the chicken with water: If using wine, pour this over the chicken first. Pour in enough cool water to cover the chicken by an inch or so.
3. Bring the water to a boil: Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. You'll see some white scummy foam collecting on the surface as the water comes to a boil — if you'll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it's fine to leave it.
4. Reduce to a simmer, cover, and cook: As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and whether it is has a bone.
5. Remove from the poaching liquid: Remove the chicken from the poaching liquid and place it on a cutting board.
6. Serve or store the chicken: Poached chicken can be served hot, room temperature, or cool. It can also be served whole, or it can be sliced or shredded as per your recipe. If you cooked your chicken with the bones, you can pull or cut away the bones, return them to the pot with the poaching liquid, and simmer until the liquid is reduced. Once strained, this is a quick chicken broth that can be used for soups or rice.